By Edward Levesque
A golden cheese crisp envelops fluffy scrambled eggs for a quick and easy brunch.
Makes 2 servings
1 Tbsp extra virgin olive oil
1 1/2 cups grated montasio or asiago cheese Herbed scrambled eggs
2 Tbsp unsalted butter
6 large eggs, lightly beaten
1 Tbsp each fresh chopped parsley, sage, rosemary and
Pinch kosher salt
Pinch freshly ground black pepper
Make the frico: Have ready a rolling pin for shaping the frico. Heat a small non-stick skillet over medium-low heat. Lightly brush the surface with some olive oil. Sprinkle 3/4 cup of the cheese evenly over bottom of pan. Cook until the cheese is completely melted and bubbling and the edges are golden, 1 to 1½ minutes. Remove pan from the heat.When bubbling stops, loosen the frico with a spatula and turn over. Return the pan to the heat and cook the frico until the bottom is golden, 30 seconds to 1 minute. Carefully remove the frico and gently drape it over the rolling pin. Repeat with the remaining ingredients to make a second frico.
Make the eggs: In a large skillet over medium-low heat, melt butter. Add eggs and stir slowly for the fluffiest and most evenly cooked eggs. When still wet and almost fully cooked, add fresh herbs, salt and pepper. Stir gently for 10 seconds to incorporate.
To serve: Place each frico on a plate. Spoon one-half of the eggs into each frico. Serve with a tossed green salad.
Editor’s note: Montasio cheese is locally made by Paron Cheese Company in Dunnville and is available in Toronto at Culinarium.